We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Once we’ve reached the middle of summer, it’s impossible to ignore the zucchini piling up at farmers markets and taking over gardens. While some people can’t get enough of summer’s most abundant vegetable, others need a little more convincing. And I get it.
Zucchini has a mild taste with a subtle sweetness, which might make you think it’s a little blah. But spun a different way, that’s exactly what makes zucchini so great: It’s incredibly versatile, both in the ways it can be cooked and the ingredients it can be partnered with. So if until now you’ve just been sautéing, roasting, and grilling it, that’s a good start, but it barely scratches the surface of what you can do with this summer sweetheart.
Whether you chop it or grate it, at the breakfast table it has a place in everything from egg casseroles to savory pancakes to overnight oats. Zucchini bread is a timeless classic, but if you haven’t considered upping the ante with a chocolate zucchini bread or a savory loaf that adds olives and goat cheese, you’ve got to try it. Love lasagna? Wait until you swap the pasta noodles for thin strips of zucchini. Try a grilled zucchini salad tossed with lemon vinaigrette, feta, and mint, and there’s a good chance it will overtake cucumber salad as your summer go-to. And when you’ve really got a lot of zucchini on your hands, I’ve got two words for you: zucchini butter.
Here are over 40 recipes that will change your mind about zucchini, or maybe even make you fall even more in love with it.
Zucchini has a place at the table any time of day, and that includes breakfast. Mix it into overnight oats for a version that tastes like zucchini bread, blend it into smoothies, and partner it with eggs.
2 / 6
Zucchini Breakfast Casserole
This zucchini breakfast casserole — starring cheese, bacon, sour cream, and, of course, fresh summer squash — is the kind of dish you eat once and then proceed to gush about forever.Go to Recipe
First and foremost: Start with a loaf of tender, classic zucchini bread. And when you’re ready for a new twist, turn to chocolate or give your loaf a savory spin. Definitely don’t forget zucchini breakfast cookies.
1 / 8
Classic Zucchini Bread
I'm pretty sure that zucchini bread is the whole reason that zucchini exists. The shredded zucchini gives this bread a subtle sweetness and a soft texture.Go to Recipe
5 / 8
Zucchini Chocolate Breakfast Cookies
Don’t let the cocoa powder and dark chocolate chunks fool you: Made with white whole-wheat flour, oats, Greek yogurt, and shredded zucchini, these are cookies you can feel good about eating first thing in the morning.Go to Recipe
7 / 8
Farmers Market Breakfast Bread
Made with any combination of beets, carrots, zucchini, or summer squash, this tender quick bread is the perfect way to highlight the earthy sweetness of summer vegetables at their peak. Go to Recipe
8 / 8
Grandma's Zucchini Bread
Everything always tastes better when grandma makes it, right? The secret ingredient in this zucchini is lemon zest! It takes it to the next level, adding a brightness that perfectly contrasts the warmth of the cinnamon.Go to Recipe
Snacks and Condiments
Make a plate of crunchy zucchini fries and trust me when I tell you that they’ll disappear faster than you expect. And if you try just one new zucchini recipe, let it be tangy zucchini relish or savory zucchini butter. You’ll never look at zucchini the same way again.
3 / 8
Baked Zucchini Fries
It doesn't matter whether you cut them into sticks or spin them into spirals: Crispy panko and Parm zucchini fries are a must-make in summer and beyond.Go to Recipe
7 / 8
I'm hard-pressed to find a more delicious way to preserve zucchini. Here, it's cooked down into a buttery, subtly sweet spread that's great on toast and sandwiches, spooned over fish and chicken, and mixed into a warm pot of orzo.Go to Recipe
8 / 8
Air Fryer Zucchini Chips
These thin and crispy Parmesan zucchini chips served with an herb-yogurt sauce is summer's answer to chips and dip. The best part? No hot oil involved. These chips are made in the air fryer.Go to Recipe
If you’ve been reserving zucchini as a side dish, it’s time to move this summer vegetable to the center of the table as the main course. Whether you make it the star of a low-carb lasagna or add it to a savory summer tart, you simply can’t go wrong.
1 / 12
This low-carb lasagna swaps thin-sliced zucchini for lasagna noodles, which shifts the emphasis to the best parts of lasagna: the tomato sauce, the cheese, the veg.Go to Recipe
6 / 12
One-Skillet Salsa Pork Chops
Pork chops and zucchini are simmered in chunky salsa that's punched up with a splash of balsamic, so each bite is just the right balance of sweet, spicy, and tangy.Go to Recipe
Braise zucchini to turn it into an irresistibly tender side, try a coconut-kissed soup that screams summer, or put together a simple casserole with a double dose of cheese.
4 / 8
Don't mistake this for basic sautéed zucchini. Cooked in a bath of olive oil, the zucchini becomes almost creamy before being marinated with chopped fresh herbs, garlic, and vinegar.Go to Recipe
6 / 8
Sautéed Zucchini and Squash with Thyme and Feta
This is the back-pocket summer side I lean on more than any other. It comes together in a flash, and the feta and herbs keep mild-mannered zucchini interesting. The recipe calls for thyme, but any fresh herb you have on hand will work.Go to Recipe
7 / 8
Heidi Swanson's Summer Squash Soup
This soup is one of the rare soups that sounds appealing in the summertime — a spicy, tangy blend of Thai red curry paste, coconut milk, tofu, and squash. It’ll make you sweat — in a good way.Go to Recipe